I think you’ve gotta love a place that has a colorful, stitched together, hand-crocheted caftan weather curtain to greet you upon entering from the chilly out of doors.

Even if that’s not your thing, I can just about guarantee the food at Isa will be — the interior too, with spectacular wood working by Taavo Somer.

Isa is a breath of fresh air. Great style. No pretension. Gorgeous plating. Beautiful flavor combos. Perfect execution. Terrific service. I can’t wait to go back.

Killer cocktails. Celray Cup (left): vodka, Chartreuse, celery soda, black pepper. Looking Glass (right): rum, Amaro, ginger beer, molasses.

Bread made in-house, yes! Seeded rye and sour levain. Sweet butter with toasted caraway seed, sea salt and a touch of pepper.

Brussels sprouts (chilled) with yolk, potato and malt.

Mackerel filet with carrots, radish, cilantro and ‘eggmulsion’.

Hanger steak, rutabega (nice), orange wine, leaves, marrow.

Intermezzo: sorrel ice cream, powdered coconut, toasted genmaicha.

Dessert 1: Celeriac, espresso, malt, orange.

Dessert 2: Grapefruit curd, matcha, pistachio.

That was one seriously inspired and inspiring meal.

This past year I started a non-profit project to build a pre-school and elementary school in a rural village where I lived and worked Mali, West Africa as a Peace Corps volunteer. To say it’s been been a crazy year, running a non-profit in my ‘free’ time, feels like a bit of an understatement.

But on October 3rd, the school opened and the first classes began — with 91 first graders enrolled! It was a thrilling moment to witness and I am immensely grateful for the incredible generosity of the community of people from all aspects of my life who have come together to help make it happen.

On Sunday, November 6 from 4-6 pm, we are celebrating the opening of the school and raising further funds to install a clean water pump and establish a scholarship program.

We were fortunate to have a group of Bay Area teens come help us construct the school. They are incredible youth who participate in the buildOn afterschool program. Some of them will be at the event where you can talk to them about their experience and how a short two weeks in the village have had a significant impact on their lives.

Mali Kalanso is offering advanced online bidding on a number of auction items from our upcoming event Eat+Drink+Bid for Good, plus some items that are only available online — like a ton of great cookbooks, some of them signed by the authors.

A few unique experiences are being offered exclusively through the auction for supporters of Mali Kalanso:

FourBarrel Coffee — cupping, brewing workshop and roastery tour for 10 people
Mission Beach Cafe — pie baking class with Pastry Chef Alan Carter for 4 people
Pizza Politana — pizza-making party & wood fire cooking for up to 12 people
Poco Dolce — holiday production tour, tasting and chocolate treats for 4 people

And yours truly will be teaching a food styling workshop for the home cook that will be held in this gorgeous space provided by Cookhouse.

I want to give a big shout out to the incredible community of fine folks who have generously donated to the event thus far:

Lucky me, I was invited this past week to the friends and family tasting at Cindy Pawlcyn’s new restaurant Brassica in St. Helena.

It’s in the former ‘Go Fish’ location, with a little bit of interior restyling and the same wonderful outdoor patio for those fabulously warm days and balmy nights in the Napa Valley.

They’re also doing something new and brilliant with the wine program: Brassica’s offering the entire wine list — which includes a dozen small producers without tasting rooms — by the glass *and* in 2 oz pours so you can pair each and taste a broad range of different wines. See what I mean? Brilliant!

The menu is truly inspired and encompasses flavors from all areas of the Mediterranean– Southern Europe, N. Africa and the Middle East. Everything from the kitchen is made with tremendous care…even the ceramic salt cellars and olive dishes were made by Cindy herself [because she clearly didn’t have enough to do in opening a new restaurant].

We started off the meal with the lightest, fluffiest, creamiest hummus I’ve ever had — almost the texture of a mousse, but with substance (if that seeming contradiction makes any sense). The fava bean ful in the center, perfectly cooked farm egg and freshly made pita bread right off the grill just elevated the it to a whole other level.

I love haloumi cheese and was so excited to see it on the menu. This amazing fresh haloumi seasoned with oregano, chili and garlic was heavenly. In addition to the little cast iron skillet being a sweet presentation, it kept the cheese perfectly warm and tender.

If you like a good fruit/cured pork combo like I do [think bacon-wrapped date], these delicious salty/sweet pancetta-wrapped and roasted Colavolpe figs are right up your alley.

For all you shrimp fans, these wild shrimp with espelette and plenty of garlic are so flavorful and tender, they just melt in your mouth.

Okay, I’ve had eggplant fries before but I have to say that previous encounters were nothing — and I really mean ‘nothing’ — like these light as air, za’atar seasoned strips of satisfaction. The spiced yogurt dipping sauce is bright and the perfect companion.

I must confess that I am not generally a sardine fan. However, my dining companion adores them and I like to share and taste, so was game to try. The verdict from this non-oily fish loving girl: the crunchy skin and rich flavor of the fish combined with the tang of the mustard vinaigrette on the bitter greens salad was just the right balance and I liked it so much, I just might order it on my own next time. Swear!

Despite having an already full belly, I called on my dessert stomach to come to the game and was so happy it was able to rally. This lemon, ricotta cake made with ground pinenuts was divine — great texture, light and lots of lemony goodness.

These spiced, poached figs in orange blossom sauce with vanilla ice cream and a date and honey stuffed phyllo ‘cigar’ were rich with flavor, not too sweet and a wonderfully satisfying end to the meal.

There’s so much more I had the desire yet no physical capacity to try: leek and pancetta risotto with friend egg, coriander & thyme braised rabbit with pappardelle, Turkish lamb with fig & onion yahni, and, and, and….I guess that just means I’ll have to return a few more times with more friends in tow so to taste it all.

Have you ever found yourself near the junction of Arnold Drive and Carneros Hwy, on the border of Sonoma and Napa valleys, unable to make a decision which wines to explore cuz your belly is rumbling?

Next time, you just might want to stop in to grab a bite at Sage Fine Food & Provisions in the heart of Cornerstone (that place with the big, exaggerated, undulating white picket fence).

They’ve got something for just about everyone [in case you have a car full of disparate palates]. In my many varied and numerous samplings over time, it’s been consistently fresh, flavorful and satisfying.

Everything from gorgeous beet and greek salads

to Italian roasted chicken

to marinated grilled veggies


to noodles

and a wide variety of sweet treats. **Tip for chocoholics dining al fresco: If it’s one of those gloriously heat-filled wine country days and you have a hankering to try their chocolate truffles, enjoy the truffles as a first course, before the sun gets ’em [this tip comes to you courtesy of personal experience].

There’s also indoor seating with abundant a/c for those not seeking to defrost themselves from the chill of San Francisco’s summer.